Sauté Onion, Garlic, bell pepper, and Spices: Add diced onions (caramelize on their own first with salt and pepper in oil) minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Push to one side and brown ground beef before mixing together

Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.

Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.

Simmer Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Simmer as desired, at least 30 min

Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.

Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~